Custardy, light, French-style scrambled eggs made slowly over low heat.
1 tbsp unsalted butter
6 large eggs
2 Tbsp half and half (don’t use anything lighter than whole milk)
½ tsp sea salt
¼ tsp cayenne pepper
1 Tbsp fresh chives or scallions (chopped)
¼ Cup sharp cheddar cheese (shredded)
Toasted challah for serving
Add the butter to a medium, 10-inch, non-stick pan and heat over low heat.
While the butter melts, crack the eggs into a large bowl, add the half and half, salt and pepper, and whisk very well until there are no streaks of egg whites remaining, about 3 minutes.
When the butter has melted but has not yet browned, swirl the pan around to distribute the butter over the bottom of the pan.
Increase the heat to medium low, pour the eggs into the middle of the skillet and cook slowly, folding the eggs over constantly with a rubber spatula.
Be sure to scrape the bottom of the skillet frequently with a rubber spatula so the eggs cook evenly. The eggs will look very water, resist the urge to turn the heat up and continue cooking until the spatula leaves streaks in the eggs when you run it against the bottom of the skillet.
When the eggs have cooked but they’re still a little wet, about 8-10minutes (exact cook time will depend on your stove), remove from the heat and stir in the cheddar cheese and chives if using.
Serve the eggs hot on top of your favorite toasted bread.
I highly recommend you serve this with toasted slices of challah or brioche. These eggs are rich so there’s no need to butter the toast.